Bourbon Chicken Chili

• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 1 whole Green Pepper, Stem And Seeds Removed, Then Diced
• 1 whole Orange Pepper, Stem And Seeds Removed Then Diced
• 4 cloves Garlic, Minced
• 2 cans 14 Oz Can, Diced Tomatoes, No Salt Added
• 1 teaspoon Black Pepper
• 1/2 teaspoons Sea Salt
• 1 teaspoon Garlic Powder
• 2 Tablespoons Chili Powder
• 1/2 teaspoons Smoked Paprika
• 1/8 teaspoons Cayenne Pepper
• 1 cup Bourbon, Or Other Whiskey, Or Chicken Stock
• 2 whole Large Chicken Breasts, Boneless, Skinless
• 1 can 14 Oz Can, Kidney Beans, No Salt Added
• 1 can 14 Oz Can, Pinto Beans, No Salt Added
• 1/2 cups Sharp Cheddar Cheese, Shredded
• 1/2 cups Purple Onions, Diced
• 1/2 cups Green Onions, diced
• 1 whole Avocado (peeled, Pitted And Sliced)

1. In a large Dutch oven over medium high heat add oil, onion, peppers and garlic. Let the mixture sit and bloom for 2 minutes. Add in tomatoes. Bring to simmer and add all spices (pepper, salt, garlic, chili powder, paprika, and cayenne pepper). Stir well and add in bourbon. Bring to a simmer. Add in chicken breasts. Turn heat to low, cover the pot and cook for 1 hour, stirring occasionally.
2. After an hour, remove chicken to a plate and shred it.
3. Check liquid and add a little more bourbon or chicken stock if needed. Also taste and adjust seasonings if needed.
4. Return the shredded chicken to the Dutch oven and add in both kidney and pinto beans. Heat through.
5. Spoon it into bowls and top with cheddar cheese, purple onions, green onions and avocado.
6. Enjoy with a big piece of corn bread.

olive oil, onion, green pepper, orange pepper, garlic, tomatoes, black pepper, salt, garlic, chili powder, paprika, cayenne pepper, bourbon, chicken breasts, kidney beans, pinto beans, cheddar cheese, purple onions, green onions, avocado

Taken from tastykitchen.com/recipes/soups/bourbon-chicken-chili/ (may not work)